Servings: 4-6
Ingredients:
Transfer the mixture to a blender and blend until creamy. Work in batches if necessary because the soup will be very hot.
Return the blended soup back to the pot and turn heat to low. Add additional water or vegetable broth until you reach the desired consistency. I like to add at least one cup of water or broth. Add the broccoli florets, lemon juice and cheese. Bring the soup mixture to a boil and simmer for 10 minutes or until the broccoli is semi soft. Make sure to stir the soup occasionally.
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We hope you enjoy creating these delicious super easy and quick to make vegan "Crab Cake Sliders" by Chef Stacey Dougan. To watch this recipe in action, watch Chef Stacey Dougan in action on our NEW YouTube channel! Subscribe and leave a comment using "😍👩🏾🍳" so we know you came from our blog! If you live in Las Vegas, Nevada, order these crab cakes from our Thanksgiving menu found here.
CRAB CAKE INGREDIENTS
BREADING INGREDIENTS
DILL REMOULADE INGREDIENTS
INSTRUCTIONS
Chop hearts of palm in small pieces and set aside in a bowl. Mash garbanzo beans until slightly chunky and mix in the bowl with the hearts of palm. Add remaining ingredients for the crab cakes and mix well. In a separate bowl, mix ingredients for the breading: Panko, onion and garlic powder, nutritional yeast and Old Bay.
Measure crab cakes with a 1/3 cup measuring cup and shape crab cakes into patties. Place each patty in the Panko breading mix and transfer to a plate or sheet pan. Put the patties in the fridge for at least an hour or in the freezer for 30 minutes so the crab cakes can set. Mix all ingredients in a bowl for the dill remoulade and set aside.
Remove the crab cakes from the fridge and heat the oil in a frying pan over medium high heat. Fry the cakes for 3-4 minutes on each side or until slightly browned. Remove to a paper towel lined plate to drain. Serve immediately with slider buns and dill remoulade
WATCH CHEF STACEY DOUGAN CREATE THESE DELICIOUS VEGAN CRAB CAKES SLIDERS
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